Cinnamon and Pumpkin Hot Chocolate
Easy
Cinnamon and Pumpkin Hot Chocolate, which is being served at the Silver Restaurant in the Newbridge Silverware Visitor Centre until this Sunday, 1st November 2014 and costs €3.50
PREP IN
15 MIN
COOK IN
20 MIN
SERVE
2
Cinnamon and Pumpkin Hot Chocolate
Easy
PREP IN
15 MIN
COOK IN
20 MIN
SERVE
2
Introduction
Cinnamon and Pumpkin Hot Chocolate, which is being served at the Silver Restaurant in the Newbridge Silverware Visitor Centre until this Sunday, 1st November 2014 and costs €3.50
Ingredients
- 600ml milk
- 142ml pot double cream
- 100g chopped chocolate
- Whipping cream for piping
- Orange food colouring
- 300g pumpkin peeled and diced
- 1 tsp vanilla essence
- 100g castor sugar
- 10g cinnamon
- 2tbsp honey
PUMPKIN PUREE
Method
- 1. Place the pumpkin, vanilla essence, sugar, honey and cinnamon into a saucepan. Sweat under a low heat for 15 to 20 mins until the pumpkin is tender.
- 2. Cool the mixture and place into a food processor until smooth. This can be stored in a sealed container for up to three days.
- 3. Pour the milk, double cream, chopped chocolate and 1tbsp of pumpkin puree into a pan. Bring gently to the boil, whisking until smooth.
- 4. Serve in individual cups or mugs topped with orange coloured whipping cream and a little grated chocolate and cinnamon stick.
